When making a cheese that you know well, one that you make a lot and which you are successful at, it is more work than is needed to keep detailed notes on the make, but you still should track certain steps of the process and other variables.
Here is the record sheet we were required to use in Switzerland for our AOC cheeses.
This keeps track of:
Milk temperature of both evening and morning milk.
acidity of culture (whey culture)
culture appearance, smell, and flavor
amount of culture added
temperature when rennet is added
time to coagulation
time from start of cutting curd to warming of the curd
stirring time after cooking
temperature that held over whey is heated to (to produce culture for next day)
Temperature whey is flash cooled to
initials of cheeseaker.
Notes on weather conditions.
With a little bit of knowledge, this chart is actually detailed enough to reconstruct the recipe we use.